Creamy Roasted Mushroom Soup

Ingredients

• 800 g brown mushrooms (cremini or other)
• 4-5 tbsp olive oil
• 5 cloves garlic, minced
• 8 fresh thyme sprigs
• salt and pepper, to taste
• pinch of nutmeg (optional)
• 3 tbsp unsalted butter
• 1 large yellow onion, diced
• 1/4 cup all purpose flour
• 1/3 cup water
• 5 cups chicken stock
• 2 bay leaves
• 1/3 cup heavy cream

Instructions

1. 1

   Preheat the oven to 200 C (400F). Line a baking sheet with parchment paper and place mushrooms in a single layer on the baking sheet.

2. 2

   In a small bowl, stir together the olive oil, half of the minced garlic, 4 sprigs of thyme, and some salt and pepper. Drizzle this mixture onto the mushrooms and toss to combine.

3. 3

   Roast in the hot oven for 20-30 minutes or until browned and tender, stirring midway through. Let mushrooms cool, then chop coarsely.

4. 4

   Melt the butter in a saucepan over medium heat and add the diced onion. Cook for 12-15 minutes, stirring until onion is golden and caramelized. Add the remaining garlic and cook for 1 additional minute.

5. 5

   Whisk in the flour until lightly browned, about 1 minute. Stir in water.

6. 6

   Add the chicken stock, bay leaves, and the rest of the thyme. Season with salt, pepper and nutmeg. Bring to a boil then reduce heat to a simmer and simmer for 15 minutes until slightly reduced.

7. 7

   Stir in the mushrooms and simmer for another 10 minutes until thickened. Remove from heat and stir in the heavy cream.

8. 8

   You can either leave the soup chunk, or use an immersion blender and puree to desired consistency.